Anyone Make Scampi? ***Updated With Experiment & Results***

[CamColt]

Lots of restaurants serve Shrimp Scampi, but I dont like fish. I was once able to find a place that had Chicken Scampi and it was great. So my question is how do you make a Scampi sauce so I can make my own Chicken Scampi at home. Im guessing its wine, lemon, maybe butter or garlic in there too.
Also, if you have a recipe please be real specific on the wine. I dont like wine regularly so I know nothing about the kinds of it except theres a lot of them.
Thanks!

 

[ellyn2000]

I make what I call "Mock Scampi" for my DH and he likes it. I use shrimp, but I suppose you could use chicken if you like. I just melt 3 tablespoons butter (real butter) in an oven safe skillet and add crushed garlic to taste (about a tsp.) and add cleaned shrimp and sprinkle with Lowry's Seasoned Salt. I saute until nearly done and then very, very lightly sprinkle the top with fine bread crumbs and let them soak up a little of the butter. I place the pan under the broiler for a moment to lightly brown the bread crumbs.

 

[DVCajun]

I made some scampi that was delish and very simple (I used shrimp too but chicken can taste like anything, right ). I don't have an exact recipe, but it's basically the following:

3 T. butter
2 T. olive oil
6 cloves of garlic, crushed
1/4 c. minced parsley
1/4 c. white wine

So simple-- just melt the butter in a skillet, add the rest of the ingredients and after they're bubbly add your meat and toss until cooked.

Tres yum!

 

[CamColt]

Thanks, Ill have to try those. I guess I was wrong in my guessing that there was lemon in it, huh?

 

[DVCajun]

Oops! You weren't wrong! Serve with lemon slices!

 

[CamColt]

Heres what I did and it came out pretty good.

I sauteed 2 cloves of garlic(minced of course) in some oil, then I cooked cut up pieces of boneless/skinless chicken breats in that. I drained the chicken when cooked and put it aside. Then I sauteed 3 more cloves of garlic in some oil. I added 1/2 stick of butter, 1/3 cup white whine, and juice from 1/2 lemon. I then let the chicken pieces simmer in that sauce for a while. When it was done, I served it over pasta.

DH & I were both very happy with the results. The only complaint was that there wasnt much sauce to mix in with the pasta. I would have liked to have tossed it all together, but instead just served it on top and let whatever sauce was there get on the pasta. Maybe doubling the sauce recipe would fix that.

There were a few pieces of chicken left over. I ended up eating them the next day, cold from the fridge in a salad. Very tasty!